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Butternut Squash and Apple Soup
A perfect Fall soup, full of goodness. Ingredients
- Butternut Squash and Apple Soup.
- 1 medium sized butternut squash, peeled and cut into chunks
- 2 sweet potatoes, peeled and cut into chunks
- 2 garlic cloves, in their skins
- 1 onion, cut into quarters
- 1 teaspoon of cinnamon
- 1 teaspoon of cumin
- Salt and pepper
- Fresh sage, full leaves
- Olive oil
- Water (if preferred chicken or vegetable stock)
Directions
- Pour over a tablespoon of olive oil to cover the veggies, garlic and sage.
- Heat the oven to 425F
- Place all the ingredients into a large roasting pan (if the pan is overcrowded use 2 otherwise the veggies will steam instead of roast).
- Roast for approximately 50 minutes to an hour, until all the veggies are soft and slightly brown at the edges.
- Remove to cool a little for 10 minutes or so and then blend in a blender with water, or if you prefer chicken stock or vegetable stock.
- Check the seasonings.
- Serve with a garnish of sage and a small dollop of creme fraiche, or if you prefer, a swirl of cream.
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Reviews
Just cooked this and love it. Best butter nut squash soup recipe I've tried. However, the name says Butternut Squash and Apple soup and there is no mention of "apples" in the entire recipe!!!
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